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Dovetail

Critic's Pick Critics' Pick

103 W. 77th St., New York, NY 10024 40.780688 -73.976514
nr. Columbus Ave.  See Map | Subway Directions Hopstop Popup
212-362-3800 Send to Phone

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  • Cuisine: American Nouveau
  • Price Range: $$$

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Critics' Rating: ***

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Reader Rating:

    8 out of 10

      |  

    22 Reviews | Write a Review

Photo by Patrick Siggins

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Official Website

dovetailnyc.com

Hours

Mon-Thu, 5:30pm-10pm; Fri-Sat, 5pm-11pm; Sun, 5pm-10pm

Nearby Subway Stops

1 at 79th St.; B, C at 81st St.-Museum of Natural History

Prices

Three course prix fixe, $95; Seven course tasting menu, $145; Seven course "vegetable-focused" tasting menu, $125

Payment Methods

American Express, MasterCard, Visa

Special Features

  • Brunch - Weekend
  • Hot Spot
  • Notable Chef
  • Notable Wine List
  • Private Dining/Party Space
  • Prix-Fixe
  • Romantic
  • Online Reservation

Alcohol

  • Full Bar

Reservations

Recommended

Profile

Vegetable-loving chef John Fraser is once again basting beets at his Upper West Side restaurant, Dovetail. The acclaimed — and Michelin-starred — restaurant reopened in 2015 after just over a month of renovations, and a lot has changed in that time. With over a decade in the kitchen here, a second restaurant, Narcissa, under his belt, and the "vegetable-inspired" Nix in Greenwich Village, Fraser decided the time was ripe to revamp the menu and ask questions about what his team was cooking and why. At Dovetail 2.0, which has ditched à la carte (you can still order it at the bar) for tasting and prix fixe formats, Fraser’s approach is more clarified and focused, the culmination of a years-long shift toward a vegetable-focused, California-cuisine sensibility.

“When I started this vegetable journey, we were interested in making them mimic meat, using lots of barbecue sauces,” Fraser says. “After a while, I became more interested in making the best mushroom dish or what have you.” The menu is also geared to the pleasure principle, eschewing avant-garde technique or combinations in favor of cooking that nods to backyard summer dishes, like grilled blue foot mushrooms or a scramble on toast with delectable king trumpet mushrooms.

Note

At $145, the seven-course tasting menu is one of the better bargains in town.

Ideal Meal


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